2 tablespoons olive oil
2 heads kale, spines removes and chopped
4 cloves garlic [if large use 2], peeled and pressed
1, 15-oz can chickpeas, drained and rinsed
1 red pepper, sliced thinly
Salt and pepper
PREP:
1
Remove spines from kale and chop.
2
Mince garlic.
3
Slice peppers.
MAKE:
4
Heat olive oil in pan and add red peppers. Sauté over medium heat until softened. Add garlic and cook an additional 3 minutes.
5
Add kale and sauté until it turns bright green.
6
Add chickpeas and heat until warm.
7
Season with salt and pepper.
Ingredients
2 tablespoons olive oil
2 heads kale, spines removes and chopped
4 cloves garlic [if large use 2], peeled and pressed
1, 15-oz can chickpeas, drained and rinsed
1 red pepper, sliced thinly
Salt and pepper
Directions
PREP:
1
Remove spines from kale and chop.
2
Mince garlic.
3
Slice peppers.
MAKE:
4
Heat olive oil in pan and add red peppers. Sauté over medium heat until softened. Add garlic and cook an additional 3 minutes.
5
Add kale and sauté until it turns bright green.
6
Add chickpeas and heat until warm.
7
Season with salt and pepper.
